Friday, December 31, 2010
Wednesday, December 22, 2010
1-1/4 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons baking cocoa
1/3 cup butter, melted
12 ounces cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
3 teaspoons Pure Vanilla Extract
1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup 2% milk
1/3 cup sugar
4 ounces semisweet chocolate, chopped
1-1/2 teaspoons Pure Vanilla Extract, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
5 ounces dark chocolate candy coating, chopped
5 ounces white candy coating, chopped
In a small bowl, combine the cracker crumbs, sugar, cocoa and butter;
press onto the bottom of a greased 9-in. springform pan. Bake at
350° for 10 minutes. Cool on a wire rack.
For cheesecake: In a large bowl, beat cream cheese and sugar until
smooth. Add eggs; beat on low speed just until combined. Add the
sour cream, vanilla; beat just until combined.
Pour over crust. Place pan on a baking sheet.
Bake for 30-35 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate until completely cooled.
For mousse and topping: In a small bowl, sprinkle gelatin over water;
let stand for 1 minute or until softened.
In a small saucepan, combine the egg yolks, milk, sugar.
Cook and stir over medium heat until mixture reaches 160° or is thick
enough to coat the back of a metal spoon.
Remove from the heat; whisk in gelatin until dissolved. Stir in the
chocolate and 1/2 teaspoon vanilla until chocolate is melted.
Pour into a small bowl.
Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
Meanwhile, in a large bowl, beat cream until it begins to thicken.
Add confectioners' sugar and remaining vanilla; beat until stiff
peaks form. Fold half of cream into mousse mixture; spread over
cheesecake. Top with remaining cream. Cover and refrigerate overnight.
For chocolate curl garnish: In a microwave, melt dark chocolate candy
coating; stir until smooth. Spread a thin layer over baking sheet
and drag a fork through chocolate. Let stand at room temperature until set.
Repeat with white candy coating; carefully spread over dark candy
coating. Let stand at room temperature just until set. Holding a
dough scraper or sturdy metal spatula at a 45° angle, scrape
over the top of the chocolate to form striped curls. Decorate cake with curls.
Monday, December 13, 2010
1 Brownie mix (or use your own brownie recipe)
1 package Oreos (or several different types of Oreos)
White chocolate, melted for drizzle
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through. As soon as you remove, take a plastic butter knife and run along the edges of the brownie. This will help it not to stick to the pan.
2. Let cool for 5 minutes. Remove and drizzle with melted white chocolate, sprinkle with festive sprinkles and prepare to be dazzled!
Tuesday, December 7, 2010
I knew I needed to come home and try them out immediately. I'm so glad I did because they turned out delicious. The mint gives it just the right touch for a Christmas-y feel. They would make a great, quick and easy, edition to any holiday plate of goodies.
Mint Chocolate Chip Cookies
1 Cup softened butter
1 Cup packed light brown sugar
3/4 Cup granulated sugar
3 large eggs
1 Tablespoon vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Nestle Limited Edition Mint and Dark Chocolate Chips
3/4 Cups white chocolate chips
1. Preheat oven to 350 degrees F. Beat the butter and sugars until light and fluffy. Beat in eggs and vanilla until combined. In a large bowl, mix the flour, baking soda and salt. Add to wet ingredients. Stir until well combined. Add chips. Mix until just combined. Scoop cookies with a cookie scoop or Tablespoon. Roll into balls and then press a few chips on top for best presentation. Bake for 9-11 minutes or until slightly golden on outside edges. Enjoy!